Method
- In a large mixing bowl, beat the softened butter with an electric mixer until smooth. Add 1/2 cup of powdered sugar and the vanilla extract, and beat until light and fluffy.
- In a separate bowl, whisk together the all-purpose flour and salt.
- Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Stir in the finely chopped pecans.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Shape the chilled dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet.
- Bake for 12-14 minutes, or until the bottoms are lightly golden. The tops will remain pale.
- Let the cookies cool for 5 minutes on the baking sheet before rolling them in powdered sugar. Transfer to a wire rack to cool completely.
- Once completely cool, roll the cookies in powdered sugar a second time for a heavy coating.
Nutrition
Notes
Tip 1: Don't overmix the dough after adding the flour, as this can result in tough cookies.
Tip 2: For the best coating, do the double roll in powdered sugar. The first warm roll helps the sugar melt slightly and adhere, while the second roll after cooling gives them that signature snowy look.
Tip 3: Toast the pecans before chopping for a deeper, richer nutty flavor.
Tip 2: For the best coating, do the double roll in powdered sugar. The first warm roll helps the sugar melt slightly and adhere, while the second roll after cooling gives them that signature snowy look.
Tip 3: Toast the pecans before chopping for a deeper, richer nutty flavor.